Creamy Shepherd's Pie Soup (Print Version)
# Ingredients:
01 -
2 pounds of big russet potatoes (about 4).
02 -
3/4 teaspoon of table salt.
03 -
3/4 cup of sour cream.
04 -
A tablespoon of softened butter.
05 -
One pound of 85% lean ground beef.
06 -
A diced yellow onion.
07 -
Three minced garlic cloves.
08 -
2 tablespoons of melted butter.
09 -
1/4 cup of all-purpose flour.
10 -
Four cups of chicken stock.
11 -
Two cups of half-and-half cream.
12 -
3/4 teaspoon of Worcestershire.
13 -
2 teaspoons of Italian herbs.
14 -
Half a teaspoon of powdered mustard.
15 -
A pinch of ground sage (1/4 teaspoon).
16 -
Freshly shredded cheddar, about 2 cups.
17 -
1 1/2 cups of mixed frozen veggies.
18 -
Season with salt and pepper, as you like.
# Instructions:
01 -
Take cheese out to shred it fresh. Let dairy sit until it's not too cold.
02 -
Cook it while crumbling until it's browned, then drain the fat. Leave the meat aside.
03 -
Peel, chop, and boil the spuds in salted water. Mix them with butter and sour cream.
04 -
Sauté diced onion in butter, then toss in garlic. Cook flour for a minute. Slowly whisk in broth, season, and pour in half-and-half. Blend in mashed potatoes, then mix in beef and veggies. Cheese goes in last, off the heat.
# Notes:
01 -
Shredding block cheese melts better.
02 -
Fresh potatoes taste way better than leftover ones.
03 -
Hand blenders make the texture super smooth.
04 -
You'll end up with around 12 cups.